Roasted Vegetable Frittata Goat (Printable version)
Oven-baked frittata packed with caramelized veggies and creamy goat cheese, ideal for brunch or light meal.
# What you need:
→ Vegetables
01 - 1 small red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Egg Mixture
08 - 8 large eggs
09 - 1/3 cup whole milk
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
→ Cheese
13 - 3.5 ounces goat cheese, crumbled
→ Garnish (optional)
14 - 2 tablespoons chopped fresh basil or parsley
# How To:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper; spread in a single layer on the baking sheet.
03 - Roast the vegetables for 18 to 20 minutes until tender and slightly caramelized, then remove from the oven.
04 - Reduce oven temperature to 350°F.
05 - In a large bowl, whisk together eggs, milk, salt, pepper, and thyme until smooth and combined.
06 - Lightly grease a 9-inch ovenproof skillet or baking dish.
07 - Spread roasted vegetables evenly in the skillet, pour the egg mixture over them, then sprinkle with crumbled goat cheese.
08 - Bake at 350°F for 18 to 22 minutes, or until the center is just set.
09 - Let cool for 5 minutes, garnish with fresh herbs if desired, slice, and serve warm or at room temperature.
# Expert Advice:
01 -
- It feels fancy enough for brunch guests but easy enough to make on a tired Tuesday night.
- The goat cheese melts into creamy pockets throughout the eggs, making every bite taste intentional.
- Leftovers taste just as good cold the next day, tucked into a lunchbox with a hunk of bread.
02 -
- Overcooking the frittata even by a few minutes turns it rubbery; pull it out when the very center still jiggles slightly.
- If your skillet handle isn't ovenproof, wrap it in foil before it goes in—I learned this the hard way by grabbing a scorching handle.
- Roasting the vegetables first is the secret that makes this taste like something special instead of scrambled eggs with vegetables.
03 -
- Caramelize your vegetables properly by giving them space on the baking sheet and letting them sit undisturbed for the first ten minutes.
- If you're nervous about the frittata's doneness, remember that residual heat keeps cooking it even after you pull it out of the oven.